Mangoes sprinkled with a mixture of chile and salt and served on a stick are popular street-corner fare in Mexico. I love the combination of flavors so much that I used it to create this salsa, with the addition of avocado for extra richness. Mangoes come in several varieties, and any type will work as long as the fruit is ripe but firm enough that it won’t fall apart in the salsa.
Recipe information
Yield
makes 3 cups
Ingredients
1 mango, peeled, pitted, and diced
2 avocados, halved, pitted, peeled, and diced
1 serrano chile, charred (see page 35), stemmed, seeded, and diced
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
Salt and freshly ground black pepper
Preparation
Gently mix the mango, avocados, serrano chile, cilantro, and ime juice in a bowl. Season the salsa to taste with salt and pepper. Serve immediately.
